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No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023

Gas packaging of chilled meat products and ready-to-eat products: Dissertation

Ahvenainen, Raija
Technical Research Centre of Finland. Publications1989

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Vertaisarvioitu
DOI
10.1016/j.meatsci.2004.06.005
Ruusunen, Marita; Vainionpää, Jukka; Lyly, Marika; Lähteenmäki, Liisa; Niemistö, Markku; Ahvenainen,...
Meat Science2005

Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level

Vertaisarvioitu
DOI
10.1016/j.foodcont.2016.02.034
Kramarenko, Toomas; Roasto, Mati; Keto-Timonen, Riikka Onerva; Mäesaar, Mihkel; Meremäe, Kadrin; Kun...
Food Control2016

Meat market

Avoin saatavuus
Jansik, Csaba
Natural resources and bioeconomy studies2021

Controlling bacterial spoilage in both vegan and meat-based products

Avoin saatavuus
Wirtanen, Gun; Laitila, Tiina; Kumpulainen, Juuso
International Congress of Food Technologists, Biotechnologists and Nutritionists2023

Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023

Vertaisarvioitu
Avoin saatavuus
DOI
10.29219/fnr.v68.10538
Meinilä, Jelena; Virtanen, Jyrki K.
Food and nutrition research2024

The eco‐friendly burger:Could cultured meat improve the environmental sustainability of meat products?

DOI
10.15252/embr.201847395
Tuomisto, Hanna L.
EMBO Reports2019

Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.appet.2023.107171
Vanhatalo, Saara; Lappi, Jenni; Rantala, Jussi; Farooq, Ahmed; Sand, Antti; Raisamo, Roope; Sozer, N...
Appetite2024

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
2023

Gas packaging of chilled meat products and ready-to-eat products: Dissertation

1989

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Vertaisarvioitu
DOI
10.1016/j.meatsci.2004.06.005
2005

Listeria monocytogenes in ready-to-eat vacuum and modified atmosphere packaged meat and fish products of Estonian origin at retail level

Vertaisarvioitu
DOI
10.1016/j.foodcont.2016.02.034
2016

Meat market

Avoin saatavuus
2021

Controlling bacterial spoilage in both vegan and meat-based products

Avoin saatavuus
2023

Meat and meat products – a scoping review for Nordic Nutrition Recommendations 2023

Vertaisarvioitu
Avoin saatavuus
DOI
10.29219/fnr.v68.10538
2024

The eco‐friendly burger:Could cultured meat improve the environmental sustainability of meat products?

DOI
10.15252/embr.201847395
2019

Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.appet.2023.107171
2024

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
2022